These were an attempt to make the most of some lovely ripe blueberries and some leftover pastry. I had made Nigella's Chocolate and Raspberry Tarts from 'How to Eat' last week for visitors. However, there was only four of us and half of the chocolate pastry was enough so I made little 'tartlettes' out of the leftover pastry, baked and then froze them to be filled at a later date for a handy dessert.
My chance to use them came this week when we had more guests for tea. I came across some wonderful ripe blueberries in the supermarket at the start of the week and since my little one loves them I bought 8(!) punnets. I knew my little pastry cases would make the perfect containers for some white chocolate cheesecake topped with blueberry compote. The blueberry compote doesn't come easier - literally throw the blueberries in a pan with 1/2 tblsp sugar and boil. I added the topping at the last minute, not knowing if it would run down over the cases but I could actually have done it in advance.
The recipe can obviously be made with other berries such as raspberries without much adaption or you could even just top each case with uncooked fruit.
NOTE: The pastry makes 24 'tartlettes' but the filling is only enough for 12. This is because the pastry recipe requires 1 egg yolk so it is difficult to halve. But make up the full recipe, divide it into two and put half in the freezer for another time. Or do as I did and actually make and bake 24 tartlettes and freeze 12 for a quick dessert another day.
BlueBerry and White Chocolate Cheesecakes
Ingredients:
For the blueberry compote
1 punnet (about 150g) blueberries
1/2 tblsp caster sugar (you may need slighly more than this depending on how sweet your bluberries are)
For the white choc cheesecake filling
125g cream cheese
125ml double cream
1 tbslp icing sugar
75g white chocolate
For the chocolate tarts
175g plain flour
30g cocoa powder
50g caster sugar
1/4 teaspoon salt
125g unsalted butter
1 large egg yolk
1 tblsp iced water
Method:
To make the pastry:
1. Put the flour, cocoa, sugar and salt into a food processor and pulse to blend. Cut the butter into small pieces and pulse with the flour mixture until it looks crumbly. Beat the yolk and iced water together and add, down the funnel, to bind the pastry. When it starts to clump together, turn it out of the processor and work it together with your hands into two discs. Wrap them in clingfilm and rest the pastry in the fridge for at least 30 mins (put one disc in the freezer at this stage if you wish).
2. Grease a 12-hole bun tin.
3. Roll out one of the dough discs. Cut out 12 circles using a round 3" diameter pastry cutter (I used a fluted one). Ease each pastry disc into the bun tin. Prick the base of each case with a fork. Place the tray of uncooked pastry cases in the freezer for 30mins.
4. Pre-heat the oven to 180oC/gas 4. Bake the pastry cases in the oven for 10-15 mins until the pastry feels cooked and dry. Leave to cool in the bun tin.
5. When the pastry cases are cool, slip them out of the bun tray and store in an airtight container until needed.
To make the cheesecake filling:
1. Put the cream cheese in a bowl and beat with a fork for a minute.
2. Add the cream to the cream cheese and whisk until combined.
3. Melt the white chocolate and add to the cheese and cream mixture, stirring as you add it so that it is swirled through the mix before it sets. Taste the mix and add 1 tbslp of icing sugar if you would like it slightly sweeter.
4. Store in a bowl, covered with cling film in the fridge until needed.
To make the compote:
1. Place the blueberries and tablespoon of sugar (if using) in a small saucepan. Heat gently until the blueberries burst and release their liquid.
2. Increase the heat and simmer for a few mins.
3. Pour into a bowl and leave to cool. Store in the fridge, covered with clingfilm until needed.
Assembly:
Pipe some cheesecake filling into each case (or just use a teaspoon) and top each one with blurberry compote.
